There’s something brilliantly satisfying about biting into a perfectly cooked meatball. When that meatball combines the delicious, aromatic flavors of Greece with the burst of creamy, melty feta cheese, it becomes a true culinary delight. This can be said about our Feta-Stuffed Greek Chicken Meatballs with Roasted Garlic Tzatziki. Ideal for gatherings, family dinners, or just a treat for yourself, this recipe is a delicious twist on classic flavors, featuring juicy chicken, fragrant herbs, and the luxurious creaminess of both feta cheese and Greek yogurt.
The star here is, undoubtedly, the perfectly seasoned chicken meatballs, where each bite releases a warm center of feta. The magic doesn’t stop there; paired with roasted garlic tzatziki, a condiment that’s both creamy and tantalizingly garlicky, these meatballs transform into a dish that’s refreshing and full of intricate flavors. Roasted garlic provides a mellow sweetness that harmonizes beautifully with the tangy Greek yogurt and the refreshing hints of dill and lemon juice in our tzatziki. It’s a sensory delight that one must experience.
This recipe not only rewards you with an impressive dish but also a cooking experience that’s enjoyable and fulfilling. Easy to prepare and a joy to devour, our Feta-Stuffed Greek Chicken Meatballs redefine what an appetizer or side can be, and will undoubtedly become a staple in your culinary repertoire.
Why You’ll Love This Feta-Stuffed Greek Chicken Meatballs Recipe
- Effortlessly Elegant: Simple to make yet impressive in presentation and flavor.
- Healthy & Flavorful: Combines lean chicken with nutrient-dense ingredients.
- Versatile Pairing: Complements many side dishes like pita, rice, or a fresh salad.
- Satisfying & Filling: Hearty meatballs with a rich and creamy center that pleases the palate.
Preparation Phase & Tools to Use
Before delving into creating these delicious meatballs, ensuring that your kitchen and workspace are ready is essential. Begin by preheating your oven to 375°F (190°C), which you’ll need for roasting garlic—a foundational step for our tzatziki sauce. Clear your counter space to have a clean area for mixing ingredients and forming meatballs. You’ll need a large mixing bowl, a small baking sheet wrapped in aluminum foil for the garlic, and a reliable skillet for frying the meatballs.
Key tools include a microplane or zester for obtaining fresh lemon zest, a garlic press or fine grater for mincing, a fine-mesh sieve for draining the cucumber, and a meat thermometer to ensure the meatballs reach the perfect internal temperature of 165°F (75°C). These tools not only help streamline the process but also play a crucial role in achieving the best results. Having everything set up before you start will make for a smooth cooking experience.
Ingredients
- 1 lb ground chicken
- 3 oz feta cheese, cut into small cubes
- ⅓ cup breadcrumbs (panko or regular)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- For the Roasted Garlic Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 head garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and black pepper, to taste
Instructions
Step 1: Roast the Garlic
Begin by preheating your oven to 375°F (190°C). Slice off the top of a garlic head to expose the cloves slightly. Drizzle with olive oil to infuse the cloves with a rich flavor, wrap it in foil, and place it in the oven. Allow it to roast for about 35 minutes until the garlic is soft and golden. Once cooled, it can be easily squeezed and mashed for the tzatziki sauce.
Step 2: Make the Roasted Garlic Tzatziki
In a mixing bowl, combine Greek yogurt, the grated and thoroughly drained cucumber (ensure minimal moisture to keep the sauce creamy), the mashed roasted garlic, lemon juice, fresh dill, and a pinch of salt and pepper. Mix well to integrate the flavors, then drizzle with a bit of olive oil for a silky texture. Refrigerate the sauce for at least 30 minutes to let the flavors meld together beautifully.
Step 3: Form the Meatballs
In a large bowl, bring together the ground chicken, breadcrumbs, finely chopped onion, minced garlic, chopped fresh parsley and dill, dried oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and pepper to your liking. Using around 1½ tablespoons of the mixture, flatten it in your hand, place a cube of feta in the center, seal, and roll it into a neat ball ensuring the feta is well encased.
Step 4: Cook the Meatballs
Preheat a tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches to avoid overcrowding, and cook them for about 10 to 12 minutes, turning periodically to brown each side evenly. The meatballs are ready when they achieve a golden-brown color and an internal temperature of 165°F (75°C). Let them drain on a paper towel post-cooking.
Step 5: Serve
On a serving plate, arrange your perfectly browned meatballs, garnish them with a sprig of fresh dill, and drizzle a light layer of olive oil. A generous side of roasted garlic tzatziki alongside pita, rice, or a fresh salad makes these meatballs truly sing.
Variations
- Protein: Swap chicken with turkey or lamb for a different taste and texture.
- Vegetables: Add finely chopped spinach or grated zucchini for more nutrients.
- Spices: Incorporate cumin or smoked paprika to provide depth and warmth.
Cooking Notes
- Ensure cucumbers are fully drained to avoid a watery tzatziki.
- Form meatballs with wet hands to prevent sticking.
Serving Suggestions
- Pair with grilled pita or fluffy rice for a complete meal.
- Serve as an appetizer with toothpicks at a party.
Tips
- Roast garlic ahead of time for convenience.
- For extra flavor, marinate the chicken mixture for 30 minutes before forming meatballs.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 15g
- Sodium: 360mg
FAQs
What is the best type of olive oil to use for this recipe?
Extra virgin olive oil is recommended for its rich flavor and health benefits.
How can I prevent the meatballs from falling apart?
Ensure the mixture is well-combined, and the egg and breadcrumbs act as a binding agent.
What can I use instead of feta cheese?
A similar texture and flavor can be achieved using goat cheese or mozzarella.
Can the tzatziki sauce be made ahead?
Yes, it can be prepared up to two days in advance and stored in the refrigerator.
Conclusion
Embark on a flavorful journey with these Feta-Stuffed Greek Chicken Meatballs, a delectable blend of savory, creamy, and aromatic elements. Perfect for fans of Greek cuisine or anyone looking to try something new, these meatballs provide a vibrant and tasty experience. Serve them at your next dinner party or enjoy a quiet night in—they’re versatile, crowd-pleasing, and delightfully satisfying. Experiment, share your experiences in the comments section, and don’t hesitate to try out the variations to suit your preferences. Happy cooking!
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Feta-Stuffed Greek Chicken Meatballs
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Embark on a flavorful journey with these Feta-Stuffed Greek Chicken Meatballs, a delectable blend of savory, creamy, and aromatic elements.
Ingredients
- 1 lb ground chicken
- 3 oz feta cheese, cut into small cubes
- ⅓ cup breadcrumbs (panko or regular)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- For the Roasted Garlic Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 head garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and black pepper, to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). Slice off the top of a garlic head to expose the cloves slightly. Drizzle with olive oil to infuse the cloves with a rich flavor, wrap it in foil, and place it in the oven. Allow it to roast for about 35 minutes until the garlic is soft and golden. Once cooled, it can be easily squeezed and mashed for the tzatziki sauce.
- In a mixing bowl, combine Greek yogurt, the grated and thoroughly drained cucumber (ensure minimal moisture to keep the sauce creamy), the mashed roasted garlic, lemon juice, fresh dill, and a pinch of salt and pepper. Mix well to integrate the flavors, then drizzle with a bit of olive oil for a silky texture. Refrigerate the sauce for at least 30 minutes to let the flavors meld together beautifully.
- In a large bowl, bring together the ground chicken, breadcrumbs, finely chopped onion, minced garlic, chopped fresh parsley and dill, dried oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and pepper to your liking. Using around 1½ tablespoons of the mixture, flatten it in your hand, place a cube of feta in the center, seal, and roll it into a neat ball ensuring the feta is well encased.
- Preheat a tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches to avoid overcrowding, and cook them for about 10 to 12 minutes, turning periodically to brown each side evenly. The meatballs are ready when they achieve a golden-brown color and an internal temperature of 165°F (75°C). Let them drain on a paper towel post-cooking.
- On a serving plate, arrange your perfectly browned meatballs, garnish them with a sprig of fresh dill, and drizzle a light layer of olive oil. A generous side of roasted garlic tzatziki alongside pita, rice, or a fresh salad makes these meatballs truly sing.
Notes
Ensure cucumbers are fully drained to avoid a watery tzatziki. Form meatballs with wet hands to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 360 mg
- Protein: 15 g